Steakhouse Burgers
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Replicate your favorite steakhouse burgers at home — these are packed with flavor and reliably juicy, even when cooked to well-done.
Who doesn’t love a big, tender, and juicy steakhouse burger? Problem is, they’re difficult to replicate at home because most steakhouses blend different cuts of beef, like sirloin, chuck, and short ribs, to customize the flavor and fat content of their hamburgers. While it’s possible to grind your own meat or ask your butcher for a special blend, there’s an easier way. By combining ordinary supermarket ground beef with a panade — or mixture of bread and milk — and lots of seasoning, you can make steakhouse-style burgers in no time. This recipe has made me a star among my kids’ friends. My daughter’s friend Allie nicknamed them “Segal Burgers” — it stuck, and now we all call them that too.
What You’ll Need To Make Steakhouse Burgers
Step-by-Step instructions
Begin by making the panade. In a large bowl, mash 2 pieces of white sandwich bread (cut into small pieces) and 1/3 cup milk together with a fork until it forms a chunky paste.
Add 2-1/2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 3 minced garlic cloves, 1-1/2 tablespoons Worcestershire sauce and 2 tablespoons of ketchup.
Stir until well combined.
Add 3 pounds of 85% lean ground beef and 3 finely sliced scallions (if using).
Mix everything together until just combined.
Divide the mixture into 8 equal portions and shape into balls. Flatten each ball into a 3/4-inch-thick patty that’s about 4-1/2 inches across. (Keeping the burgers thick ensures a nice char on the outside without overcooking the inside.) To prevent the burgers from forming a domed shape on the grill, create a slight depression in the center of each patty.
Grill the burgers 2 to 4 minutes on the first side until nicely browned. Flip and cook on the second side a few minutes more, until desired doneness is reached. The panade in these burgers keeps the meat tender and juicy, even when overcooked, so these burgers are ideal for kids, the elderly, pregnant women, or anyone who just prefers their burgers well done.
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Steakhouse Burgers
Replicate your favorite steakhouse burgers at home — these are packed with flavor and reliably juicy, even when cooked to well-done.
Ingredients
- 2 pieces white sandwich bread, crusts removed and cut into ¼-inch pieces
- ⅓ cup milk
- 2½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 garlic cloves, minced
- 1½ tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 3 pounds 80 to 85% lean ground beef
- 3 scallions, white and green parts, very finely sliced (optional)
- 8 hamburger buns
Instructions
- Preheat the grill to high heat.
- In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce and ketchup and mix well.
- Add the ground beef and scallions and break the meat up with your hands. Mix everything together until evenly combined. Divide the mixture into 8 equal portions and form compact balls. Flatten the balls into ¾-inch patties about 4½ inches across. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
- Oil the grilling grates. Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.
- Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.
Pair with
Nutrition Information
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- Serving size: 1 burger
- Calories: 517
- Fat: 27 g
- Saturated fat: 10 g
- Carbohydrates: 28 g
- Sugar: 5 g
- Fiber: 1 g
- Protein: 37 g
- Sodium: 567 mg
- Cholesterol: 116 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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You haven’t lived until you have one of these burgers!
These are the first burgers I’ve ever made that I was proud of! They were tender and flavorful. Thank you!
This may seem like too much work for burgers, but once you’ve made them once, you’ll be a believer that the time is worth it. The burgers are so flavorful and hold together when grilling.
Hi Jen: We don’t have a grill. Would this recipe work indoors, and for 4 people, can I just cut ingredients in half?
Hi Pamela, It’s fine to make them indoors. You can use a grill pan (or cast iron pan) on the stove or broil them in the oven. (If you broil them, just place them on a broiler pan or rack so the juices can drip down.) Cook time should be about the same. And it’s perfectly fine to cut the recipe in half. Hope you enjoy!
I need a good burger recipe and would like to try this one because it has so many excellent reviews. However, I am trying to limit my intake of beef and wonder if I could do this with ground pork or chicken instead? If so, would you recommend any alterations to the cooking method?
Many thanks.
Hi Tony, If you’d like to use something other than beef, I’d go with the pork. Make sure you generously grease the grill grates as the pork may be more prone to sticking than beef. I’d love to hear how they turn out if you try it!
I’m looking forward to making these burgers but Printable recipe states 3 lbs hamburger and detailed instructions state 2 lbs. If you could clarify, I’d appreciate it very much.
Thanks so much for pointing that out Shirley! The correct amount is 3 pounds. I just updated the recipe. Sorry for any confusion!
Haven’t made my own burgers in a long time – totally worth the effort and SO delicious!!!
Hi Jenn, Thank you for so many awesome recipes. You are truly a Chef, second to none. At this point, my recipe file is all Jenn, Once Upon a Chef. You really know your stuff and my family, and I Love your deliciously flavorful and easy to cook recipes. Thank you! Tom
Delicious. Everyone loves them
My favorite burger. Delicious, and juicy!!
Disappointment! It may have had the look of a burger but it was more like baby food on the inside of the burger. The only thing we ended up chewing on was the lettuce and bun! I DO NOT recommend this at all.
No way did you follow this recipe correctly. I make these burgers all the time and never had slop burgers. It’s either the quantity of ingredients or the quality of meat you are using, or possibly the thickness and cooking time for the burger you formed to be mush.
That happens if you over mix the beef and ingredients. You want to mix lightly, and squash it around like dough. Also if you have too much milk, that can happen.